Vine cultivation
Vine cultivation refers to the agricultural practices involved in growing grapevines for wine production. It encompasses the selection of vineyard sites, vine training, canopy management, and soil and water management, all of which influence grape quality and yield.[1]
Background
Grapevine cultivation has been practised for thousands of years, adapting over time to changing climates, soils, and cultural traditions. Modern viticulture combines ancient techniques with advances in plant science, soil analysis, and climate modelling to optimise both quantity and quality of production.[2] Today, vine cultivation is a specialised branch of viticulture, tailored specifically to the requirements of wine grapes.
Site and Soil Selection
The choice of site is fundamental to vine cultivation. Factors such as climate, soil composition, slope, and exposure to sunlight determine the vine’s growth and fruit character.[3] Well-drained soils, often of low fertility, are generally preferred as they limit vigour and concentrate grape flavours. Local terroir strongly shapes the resulting wine.
Training and Canopy Management
Training systems, from traditional bush vines to modern trellises, influence sunlight exposure, air circulation, and mechanisation. Canopy management, including pruning, shoot positioning, and leaf removal, regulates the balance between yield and fruit ripening, affecting both grape chemistry and disease resistance.[4]
Water and Nutrient Management
Water availability is critical, with vines often cultivated under controlled stress to enhance grape quality. Irrigation practices vary from dry farming to drip irrigation. Nutrient management, particularly nitrogen levels, is monitored to ensure balanced vine growth and optimal fruit composition.[5]
Vineyard Practices and Sustainability
Vine cultivation also includes soil cultivation, cover cropping, pest and disease control, and harvesting strategies. Increasing emphasis is placed on sustainable and organic practices, reducing chemical inputs while preserving vineyard biodiversity.[6]
See also
References
- ↑ Winkler, Cook, Kliewer & Lider, General Viticulture, University of California Press, 1974.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ Jackson, Wine Science: Principles and Applications, Academic Press, 2020.
- ↑ FAO, “Viticulture & grape production—resources”, fao.org.
- ↑ Winkler, Cook, Kliewer & Lider, General Viticulture, 1974.
- ↑ Robinson (ed.), The Oxford Companion to Wine, 2015.